posted on August 06, 2014 08:00
It's Hatch Chile season! Hatch Chiles present endless culinary possibilities. Use these flavorful and versatile chiles when your recipes need a flavor boost. Spice things up with these delicious recipes from award-winning Chef Zack Bruell!
Hatch Chile Vinaigrette | Sea Scallop Ceviche with Hatch Chiles | Hatch Chile Potato Gratin
For even more about Hatch Chiles, including roasting and freezing instructions, Heinen's chile roast schedule and even more recipes, click here.
Hatch Chile Vinaigrette
1 Hatch Chile, grilled, peeled and seeded
1 cup Zack Bruell Olive Oil, 100% Extra Virgin
1/3 cup fresh lemon juice
3 tbs fresh cilantro
Salt and pepper to taste
Place ingredients in blender and mix.
Serve with diced avocado and tomatoes.
Download recipe .pdf
Sea Scallop Ceviche with Hatch Chiles
6 sea scallops, sliced paper thin
1/2 Hatch Chili, finely diced
1/4 red pepper, finely diced
1 tbs of finely diced cucumber
1 tsp diced red onion
1 tsp chopped cilantro
1/6 cup Zack Bruell Olive Oil, 100% Extra Virgin
1/6 cup of fresh lime juice
Place ingredients in bowl and toss. Let sit 5 minutes. Season with sea salt and fresh ground pepper.
Hatch Chile Potato Gratin
2 Hatch Chilis, grilled, peeled, seeded and diced
2 Idaho potatoes, peeled and thinly sliced
2 cloves garlic, finely diced
1/2 teaspoon fresh chopped thyme
2 cups heavy cream
1 cup grated Fontina cheese
1/8 pound of butter, cut up into cubes
Salt and pepper, to taste
Preheat oven 375 degrees.
Warm heavy cream in a pot with garlic, thyme and slightly over salt. Butter the bottom of the pan. Arrange in a small sauté pan. Arrange a layer of potatoes. Sprinkle with cheese and Hatch Chiles. Place sliced butter on top. Continue with another layer. Finish with a layer of potatoes on top. Pour heavy cream mixture over top. Place in oven. Bake until golden brown and potatoes are fully cooked.